Medallions with Carrot Meringue
Preheat oven to 175°C (approximately 350°F). Rinse meat, pat dry and cut into 1.5 cm (approximately 3/4 inch) thick medallions. Season with salt and pepper. Heat 4 tablespoons of oil in a pan and brown the slices briefly on both sides. Cook potatoes with skins on for about 20 minutes.
Beat the egg whites with salt and pepper until stiff. Rinse the carrot, chop very finely and carefully fold into the egg whites. Spread the mustard lightly over each pork medallion and then spread the carrot meringue over each. Place each in an greased roasting pan. Bake in the oven for about 10 minutes, until the meringue is lightly browned.
Brush the Brussels sprouts, cut a cross on the base of each and cook for 4 minutes in boiling saltwater. Drain and rinse off thoroughly in cold water. Melt 2 tablespoons butter in a pan and add the Brussels sprouts and 100ml (approximately 1/3 cup) water. Cook sprouts until softened. Season with salt and pepper.
Peel potatoes. Heat 2 tablespoons of butter in a pan, season with a the lemon zest and lemon juice and add the potatoes. Remove pork medallions from the pan and keep warm. Combine pan juices with a the vegetable broth and pour through a sieve into a saucepan. Bring gravy to a simmer and stir in remaining mustard and cold butter. Serve medallions with Brussels sprouts, potatoes and gravy.